for 4 people

Beans

1 tin	giant white bean (approx. 400 g each), rinsed and drained
20 g	panko breadcrumbs
1 ½ tbsp	olive oil
1 ½ tbsp	Maizena cornflour
1 tsp	ground coriander seeds
½ tsp	salt

Olive salsa

2 tbsp	olive oil
1	garlic clove, squeezed
80 g	pitted green olives, coarsely chopped
1 tbsp	capers, drained
1	organic lemon, use a little grated zest and 1 tbsp of juice
1 bunch	flat-leaf parsley, finely chopped
250 g	ricotta
¼ tsp	salt

How it's done

Beans

In a bowl, mix the beans with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C.

Olive salsa

In a bowl, mix the oil with all the other ingredients up to and including the parsley. Combine the ricotta and salt, spread over a platter, top with the beans and olive salsa.

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